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Vanilla Bourbon Cranberry Sauce

Vanilla bourbon cranberry sauce with vanilla bean and bourbon stirred in off-heat for a glossy, thick texture. Simmer fresh cranberries until they burst, then chill so it slices and spoon-scoops cleanly.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cranberry sauce base
  • 12 oz fresh cranberries Use fresh cranberries for best burst and texture.
  • 0.75 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 0.5 cup water
  • 0.25 cup orange juice
  • 0.1666667 cup bourbon, divided Divide before cooking; add remaining off heat.
  • 1 vanilla bean, split and seeds scraped, or vanilla extract Use vanilla bean for visible specks or extract if needed.
  • 1 salt pinch A small pinch balances the tart cranberries.

Equipment

  • 1 sheet pan

Method
 

Cook the cranberry mixture
  1. Combine brown sugar, granulated sugar, water, orange juice, 1/4 cup bourbon, vanilla bean and seeds, and salt in a saucepan, then bring to a boil over medium-high heat (look for rapid bubbles across the surface).
  2. Add the fresh cranberries and return to a boil (watch for the berries to start popping as the liquid bubbles).
  3. Simmer for 10-12 minutes until the berries burst and the sauce thickens enough to coat a spoon (visual cue: glossy, darker red with a thicker, slower-moving drip).
Finish and chill
  1. Remove from heat and stir in the remaining bourbon until fully incorporated (visual cue: sheen becomes smooth and uniform).
  2. Remove the vanilla pod, then cool the sauce and chill before serving (visual cue: thickens as it chills, turning deeply glossy).

Notes

Pro tip: Stir near the end and aim for a thickened, spoon-coating consistency—cranberry sauce will thicken further as it chills. Refrigerate in a sealed jar up to 7 days; freeze up to 2 months for best flavor/texture. For a dairy-free and gluten-free option, no swaps are needed. If you prefer less alcohol, use all bourbon listed for cooking and reduce the off-heat portion to taste.